Coconut Curry Chickpea Soup Flavorful and Easy Recipe

ByIsabella Hours Posted on
- 1 tablespoon coconut oil - 1 medium onion, finely chopped - 3 cloves garlic, finely minced - 1 tablespoon fresh ginger, freshly grated - 1 tablespoon red curry paste - 1 can (14 oz) full-fat coconut milk - 2 cups low-sodium vegetable broth - 1 can (15 oz) chickpeas, thoroughly drained and rinsed - 1 large red bell pepper, diced into bite-sized pieces - 1 teaspoon ground turmeric - 1 teaspoon ground cumin - Sea salt and freshly ground black pepper, to taste - Fresh cilantro leaves, roughly chopped, for garnish - Lime wedges, for serving This recipe is vegan and gluten-free. It uses chickpeas for protein. Coconut milk adds creaminess without dairy. The spices offer health benefits, like anti-inflammatory properties. Always check labels on the broth and curry paste for hidden gluten or animal products. If you want a different flavor, try using green curry paste instead of red. You can swap chickpeas for lentils for a different texture. If you dislike red bell pepper, use carrots or zucchini instead. For a lighter soup, use light coconut milk. If you want more protein, add tofu or shredded chicken. To start, grab a spacious pot. Heat 1 tablespoon of coconut oil over medium heat. Once hot, add 1 medium onion that is finely chopped. Sauté it for about 5 minutes. You want the onion to look soft and translucent. Next, add 3 cloves of finely minced garlic and 1 tablespoon of freshly grated ginger. Cook this mix for 2 minutes. Stir it often until you smell that lovely aroma. Now, it’s time to add flavor. Toss in 1 tablespoon of red curry paste, 1 teaspoon of ground turmeric, and 1 teaspoon of ground cumin. Stir well to blend all the spices. Cook for another 2 minutes. Let those spices bloom and fill your kitchen with warmth. Now, we’ll make the soup creamy. Gradually pour in 1 can (14 oz) of full-fat coconut milk. Then, add 2 cups of low-sodium vegetable broth. Stir this mix well. Bring it to a gentle simmer over medium heat. Once simmering, add 1 can (15 oz) of thoroughly drained and rinsed chickpeas. Also, add 1 large red bell pepper, diced into bite-sized pieces. Let the soup simmer for 15 to 20 minutes. Stir occasionally to help the flavors meld together. Before serving, taste the soup. Add sea salt and freshly ground black pepper to your liking. If you want a thinner soup, gently stir in more vegetable broth. Now for the finishing touch! Garnish the soup with fresh cilantro leaves that you roughly chopped. Squeeze some lime juice over the top for a burst of flavor. For a great presentation, ladle the soup into colorful bowls. Place a lime wedge on the rim of each bowl for a nice look. You can even drizzle some coconut milk on top for an elegant touch. Enjoy your Coconut Curry Chickpea Soup! To boost the flavor of your coconut curry chickpea soup, use fresh herbs. Add fresh cilantro at the end for a bright taste. A squeeze of lime juice also adds zest. You can try adding a dash of soy sauce for umami. If you love garlic, add more minced garlic for depth. For sweetness, toss in a few diced sweet potatoes during cooking. If you want a creamier soup, use full-fat coconut milk. This adds rich texture. For extra creaminess, blend a part of the soup. Use an immersion blender for a few seconds. You can also stir in some cashew cream or a splash of heavy cream. These options will elevate the soup’s smoothness and richness. To change the heat level, start with less red curry paste. You can always add more later if you want it spicier. For a milder version, use sweet curry powder. If you want more heat, add red pepper flakes or chopped fresh chili. Taste as you go to find your perfect spice level. {{image_4}} You can make this soup even heartier by adding protein. Chickpeas are great, but you can mix in cooked chicken, shrimp, or tofu. Each option adds flavor and texture. If you want a vegetarian choice, try lentils. They cook fast and soak up the spices well. Feel free to change the veggies based on what you have. You can use sweet potatoes, carrots, or spinach. Each adds a unique taste. If you want a bit of crunch, add green beans or snap peas. Just remember to add them near the end of cooking so they stay crisp. You can easily adjust the spice level in this soup. For a mild version, use less red curry paste. If you like heat, add sliced jalapeños or crushed red pepper flakes. Taste as you go, and find the right balance for your palate. Don't forget to serve lime wedges on the side to add brightness! To store leftovers, let the soup cool to room temperature. Then, pour it into an airtight container. This keeps the soup fresh and tasty. You can store it in the fridge for up to three days. Just make sure to seal it well to avoid any spills. If you want to save it longer, freezing works great! Use freezer-safe containers or bags. Make sure to leave some space at the top, as soup expands when frozen. The soup can last up to three months in the freezer. Label the containers with the date, so you know when you made it. When you’re ready to enjoy it again, take it out of the fridge or freezer. For fridge leftovers, just pour it into a pot. Heat over medium heat until warm, stirring often. If it’s frozen, let it thaw in the fridge overnight. Then, reheat it in a pot. You can add a splash of vegetable broth if it’s too thick. Enjoy your soup warm! Yes, you can use low-fat coconut milk. It will change the creaminess of the soup. The full-fat version adds richness and depth. Low-fat will still taste good but may be less creamy. You can serve this soup with many tasty sides: - Crusty bread for dipping - Rice or quinoa for extra fiber - A fresh salad for crunch - Naan bread for a fun twist These options pair well and add more texture to your meal. Coconut Curry Chickpea Soup lasts about 4 to 5 days in the fridge. Store it in a sealed container to keep it fresh. You can also freeze it for up to 3 months. Just thaw in the fridge before reheating. This article covered how to make Coconut Curry Chickpea Soup. We listed key ingredients, alternative choices, and dietary notes. You learned step-by-step cooking techniques and tips for flavor, creaminess, and spice. We discussed various versions and how to store leftovers properly. This simple recipe is perfect for any meal. Enjoy making it your own and sharing it with others!

WANT TO SAVE THIS RECIPE?

Are you ready to enjoy a bowl of warmth and comfort? My Coconut Curry Chickpea Soup is your new go-to recipe for a delicious meal that’s easy to make. Packed with flavor and healthy ingredients, this soup is perfect for busy weeknights. Plus, it caters to many dietary needs. Let’s dive into the simple steps and tips that make this dish both delightful and satisfying!

Ingredients

List of Ingredients

  • 1 tablespoon coconut oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, finely minced
  • 1 tablespoon fresh ginger, freshly grated
  • 1 tablespoon red curry paste
  • 1 can (14 oz) full-fat coconut milk
  • 2 cups low-sodium vegetable broth
  • 1 can (15 oz) chickpeas, thoroughly drained and rinsed
  • 1 large red bell pepper, diced into bite-sized pieces
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • Sea salt and freshly ground black pepper, to taste
  • Fresh cilantro leaves, roughly chopped, for garnish
  • Lime wedges, for serving

Dietary Considerations

This recipe is vegan and gluten-free. It uses chickpeas for protein. Coconut milk adds creaminess without dairy. The spices offer health benefits, like anti-inflammatory properties. Always check labels on the broth and curry paste for hidden gluten or animal products.

Alternative Ingredient Suggestions

If you want a different flavor, try using green curry paste instead of red. You can swap chickpeas for lentils for a different texture. If you dislike red bell pepper, use carrots or zucchini instead. For a lighter soup, use light coconut milk. If you want more protein, add tofu or shredded chicken.

Step-by-Step Instructions

Preparing the Base

To start, grab a spacious pot. Heat 1 tablespoon of coconut oil over medium heat. Once hot, add 1 medium onion that is finely chopped. Sauté it for about 5 minutes. You want the onion to look soft and translucent.

Next, add 3 cloves of finely minced garlic and 1 tablespoon of freshly grated ginger. Cook this mix for 2 minutes. Stir it often until you smell that lovely aroma.

Now, it’s time to add flavor. Toss in 1 tablespoon of red curry paste, 1 teaspoon of ground turmeric, and 1 teaspoon of ground cumin. Stir well to blend all the spices. Cook for another 2 minutes. Let those spices bloom and fill your kitchen with warmth.

Cooking the Soup

Now, we’ll make the soup creamy. Gradually pour in 1 can (14 oz) of full-fat coconut milk. Then, add 2 cups of low-sodium vegetable broth. Stir this mix well. Bring it to a gentle simmer over medium heat.

Once simmering, add 1 can (15 oz) of thoroughly drained and rinsed chickpeas. Also, add 1 large red bell pepper, diced into bite-sized pieces. Let the soup simmer for 15 to 20 minutes. Stir occasionally to help the flavors meld together.

Final Touches

Before serving, taste the soup. Add sea salt and freshly ground black pepper to your liking. If you want a thinner soup, gently stir in more vegetable broth.

Now for the finishing touch! Garnish the soup with fresh cilantro leaves that you roughly chopped. Squeeze some lime juice over the top for a burst of flavor.

For a great presentation, ladle the soup into colorful bowls. Place a lime wedge on the rim of each bowl for a nice look. You can even drizzle some coconut milk on top for an elegant touch. Enjoy your Coconut Curry Chickpea Soup!

Tips & Tricks

Enhancing Flavor

To boost the flavor of your coconut curry chickpea soup, use fresh herbs. Add fresh cilantro at the end for a bright taste. A squeeze of lime juice also adds zest. You can try adding a dash of soy sauce for umami. If you love garlic, add more minced garlic for depth. For sweetness, toss in a few diced sweet potatoes during cooking.

Making It Creamier

If you want a creamier soup, use full-fat coconut milk. This adds rich texture. For extra creaminess, blend a part of the soup. Use an immersion blender for a few seconds. You can also stir in some cashew cream or a splash of heavy cream. These options will elevate the soup’s smoothness and richness.

Adjusting Spice Levels

To change the heat level, start with less red curry paste. You can always add more later if you want it spicier. For a milder version, use sweet curry powder. If you want more heat, add red pepper flakes or chopped fresh chili. Taste as you go to find your perfect spice level.

Variations

Adding Protein Sources

You can make this soup even heartier by adding protein. Chickpeas are great, but you can mix in cooked chicken, shrimp, or tofu. Each option adds flavor and texture. If you want a vegetarian choice, try lentils. They cook fast and soak up the spices well.

Vegetable Substitutions

Feel free to change the veggies based on what you have. You can use sweet potatoes, carrots, or spinach. Each adds a unique taste. If you want a bit of crunch, add green beans or snap peas. Just remember to add them near the end of cooking so they stay crisp.

Spicy vs. Mild Variations

You can easily adjust the spice level in this soup. For a mild version, use less red curry paste. If you like heat, add sliced jalapeños or crushed red pepper flakes. Taste as you go, and find the right balance for your palate. Don’t forget to serve lime wedges on the side to add brightness!

Storage Info

How to Store Leftovers

To store leftovers, let the soup cool to room temperature. Then, pour it into an airtight container. This keeps the soup fresh and tasty. You can store it in the fridge for up to three days. Just make sure to seal it well to avoid any spills.

Freezing Guidelines

If you want to save it longer, freezing works great! Use freezer-safe containers or bags. Make sure to leave some space at the top, as soup expands when frozen. The soup can last up to three months in the freezer. Label the containers with the date, so you know when you made it.

Reheating Instructions

When you’re ready to enjoy it again, take it out of the fridge or freezer. For fridge leftovers, just pour it into a pot. Heat over medium heat until warm, stirring often. If it’s frozen, let it thaw in the fridge overnight. Then, reheat it in a pot. You can add a splash of vegetable broth if it’s too thick. Enjoy your soup warm!

FAQs

Can I use low-fat coconut milk?

Yes, you can use low-fat coconut milk. It will change the creaminess of the soup. The full-fat version adds richness and depth. Low-fat will still taste good but may be less creamy.

What can I serve with Coconut Curry Chickpea Soup?

You can serve this soup with many tasty sides:

  • Crusty bread for dipping
  • Rice or quinoa for extra fiber
  • A fresh salad for crunch
  • Naan bread for a fun twist

These options pair well and add more texture to your meal.

How long does Coconut Curry Chickpea Soup last in the fridge?

Coconut Curry Chickpea Soup lasts about 4 to 5 days in the fridge. Store it in a sealed container to keep it fresh. You can also freeze it for up to 3 months. Just thaw in the fridge before reheating.

This article covered how to make Coconut Curry Chickpea Soup. We listed key ingredients, alternative choices, and dietary notes. You learned step-by-step cooking techniques and tips for flavor, creaminess, and spice. We discussed various versions and how to store leftovers properly.

This simple recipe is perfect for any meal. Enjoy making it your own and sharing it with others!

- 1 tablespoon coconut oil - 1 medium onion, finely chopped - 3 cloves garlic, finely minced - 1 tablespoon fresh ginger, freshly grated - 1 tablespoon red curry paste - 1 can (14 oz) full-fat coconut milk - 2 cups low-sodium vegetable broth - 1 can (15 oz) chickpeas, thoroughly drained and rinsed - 1 large red bell pepper, diced into bite-sized pieces - 1 teaspoon ground turmeric - 1 teaspoon ground cumin - Sea salt and freshly ground black pepper, to taste - Fresh cilantro leaves, roughly chopped, for garnish - Lime wedges, for serving This recipe is vegan and gluten-free. It uses chickpeas for protein. Coconut milk adds creaminess without dairy. The spices offer health benefits, like anti-inflammatory properties. Always check labels on the broth and curry paste for hidden gluten or animal products. If you want a different flavor, try using green curry paste instead of red. You can swap chickpeas for lentils for a different texture. If you dislike red bell pepper, use carrots or zucchini instead. For a lighter soup, use light coconut milk. If you want more protein, add tofu or shredded chicken. To start, grab a spacious pot. Heat 1 tablespoon of coconut oil over medium heat. Once hot, add 1 medium onion that is finely chopped. Sauté it for about 5 minutes. You want the onion to look soft and translucent. Next, add 3 cloves of finely minced garlic and 1 tablespoon of freshly grated ginger. Cook this mix for 2 minutes. Stir it often until you smell that lovely aroma. Now, it’s time to add flavor. Toss in 1 tablespoon of red curry paste, 1 teaspoon of ground turmeric, and 1 teaspoon of ground cumin. Stir well to blend all the spices. Cook for another 2 minutes. Let those spices bloom and fill your kitchen with warmth. Now, we’ll make the soup creamy. Gradually pour in 1 can (14 oz) of full-fat coconut milk. Then, add 2 cups of low-sodium vegetable broth. Stir this mix well. Bring it to a gentle simmer over medium heat. Once simmering, add 1 can (15 oz) of thoroughly drained and rinsed chickpeas. Also, add 1 large red bell pepper, diced into bite-sized pieces. Let the soup simmer for 15 to 20 minutes. Stir occasionally to help the flavors meld together. Before serving, taste the soup. Add sea salt and freshly ground black pepper to your liking. If you want a thinner soup, gently stir in more vegetable broth. Now for the finishing touch! Garnish the soup with fresh cilantro leaves that you roughly chopped. Squeeze some lime juice over the top for a burst of flavor. For a great presentation, ladle the soup into colorful bowls. Place a lime wedge on the rim of each bowl for a nice look. You can even drizzle some coconut milk on top for an elegant touch. Enjoy your Coconut Curry Chickpea Soup! To boost the flavor of your coconut curry chickpea soup, use fresh herbs. Add fresh cilantro at the end for a bright taste. A squeeze of lime juice also adds zest. You can try adding a dash of soy sauce for umami. If you love garlic, add more minced garlic for depth. For sweetness, toss in a few diced sweet potatoes during cooking. If you want a creamier soup, use full-fat coconut milk. This adds rich texture. For extra creaminess, blend a part of the soup. Use an immersion blender for a few seconds. You can also stir in some cashew cream or a splash of heavy cream. These options will elevate the soup’s smoothness and richness. To change the heat level, start with less red curry paste. You can always add more later if you want it spicier. For a milder version, use sweet curry powder. If you want more heat, add red pepper flakes or chopped fresh chili. Taste as you go to find your perfect spice level. {{image_4}} You can make this soup even heartier by adding protein. Chickpeas are great, but you can mix in cooked chicken, shrimp, or tofu. Each option adds flavor and texture. If you want a vegetarian choice, try lentils. They cook fast and soak up the spices well. Feel free to change the veggies based on what you have. You can use sweet potatoes, carrots, or spinach. Each adds a unique taste. If you want a bit of crunch, add green beans or snap peas. Just remember to add them near the end of cooking so they stay crisp. You can easily adjust the spice level in this soup. For a mild version, use less red curry paste. If you like heat, add sliced jalapeños or crushed red pepper flakes. Taste as you go, and find the right balance for your palate. Don't forget to serve lime wedges on the side to add brightness! To store leftovers, let the soup cool to room temperature. Then, pour it into an airtight container. This keeps the soup fresh and tasty. You can store it in the fridge for up to three days. Just make sure to seal it well to avoid any spills. If you want to save it longer, freezing works great! Use freezer-safe containers or bags. Make sure to leave some space at the top, as soup expands when frozen. The soup can last up to three months in the freezer. Label the containers with the date, so you know when you made it. When you’re ready to enjoy it again, take it out of the fridge or freezer. For fridge leftovers, just pour it into a pot. Heat over medium heat until warm, stirring often. If it’s frozen, let it thaw in the fridge overnight. Then, reheat it in a pot. You can add a splash of vegetable broth if it’s too thick. Enjoy your soup warm! Yes, you can use low-fat coconut milk. It will change the creaminess of the soup. The full-fat version adds richness and depth. Low-fat will still taste good but may be less creamy. You can serve this soup with many tasty sides: - Crusty bread for dipping - Rice or quinoa for extra fiber - A fresh salad for crunch - Naan bread for a fun twist These options pair well and add more texture to your meal. Coconut Curry Chickpea Soup lasts about 4 to 5 days in the fridge. Store it in a sealed container to keep it fresh. You can also freeze it for up to 3 months. Just thaw in the fridge before reheating. This article covered how to make Coconut Curry Chickpea Soup. We listed key ingredients, alternative choices, and dietary notes. You learned step-by-step cooking techniques and tips for flavor, creaminess, and spice. We discussed various versions and how to store leftovers properly. This simple recipe is perfect for any meal. Enjoy making it your own and sharing it with others!

Coconut Curry Chickpea Soup

Savor the flavor of this delightful Coconut Curry Chickpea Soup, a perfect blend of spices and creamy coconut goodness! Quick to prepare in just 35 minutes, this comforting dish features chickpeas, red bell pepper, and fresh herbs, making it a nutritious choice for any meal. Ready to warm your belly and tantalize your taste buds? Click through to explore the full recipe and add this vibrant soup to your kitchen rotation!
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Ingredients
  

1 tablespoon coconut oil

1 medium onion, finely chopped

3 cloves garlic, finely minced

1 tablespoon fresh ginger, freshly grated

1 tablespoon red curry paste

1 can (14 oz) full-fat coconut milk

2 cups low-sodium vegetable broth

1 can (15 oz) chickpeas, thoroughly drained and rinsed

1 large red bell pepper, diced into bite-sized pieces

1 teaspoon ground turmeric

1 teaspoon ground cumin

Sea salt and freshly ground black pepper, to taste

Fresh cilantro leaves, roughly chopped, for garnish

Lime wedges, for serving

Instructions
 

In a spacious pot, heat the coconut oil over medium heat. Add the finely chopped onion and sauté for approximately 5 minutes or until it becomes translucent and soft.

    Incorporate the minced garlic and freshly grated ginger into the pot. Cook for an additional 2 minutes, stirring frequently, until the mixture is aromatic.

      Add the red curry paste, ground turmeric, and ground cumin. Stir vigorously to combine all the spices and cook for another 2 minutes, allowing the flavors to bloom.

        Gradually pour in the full-fat coconut milk followed by the low-sodium vegetable broth. Stir well to ensure everything is blended together and bring the mixture to a gentle simmer on medium heat.

          Once simmering, add the thoroughly drained chickpeas and diced red bell pepper into the pot. Allow the soup to simmer for 15-20 minutes, stirring occasionally, to enable the flavors to meld beautifully.

            Taste the soup and season with sea salt and freshly ground black pepper according to your preference. If you desire a thinner consistency, gently stir in additional vegetable broth at this point.

              Before serving, generously garnish the soup with fresh chopped cilantro and a squeeze of lime juice to enhance the brightness of the flavors.

                - Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4

                  Serving Suggestions: For an inviting presentation, ladle the soup into colorful bowls and place a lime wedge on the rim of each bowl. You can also drizzle a small amount of coconut milk on top for an elegant touch!

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